Stuffed Collard Rolls with Red Gravy

Just in time for New Year’s Day, these Stuffed Collard Rolls combine all the flavors of the South into one tight little package. Ground pork sautéed down in smoky bacon grease spiked with Cajun spice, infused with rice and black-eyed peas, and all rolled up in a flavorful collard green leaf.

Bundles of flavor, these Stuffed Collard Rolls are easy and delicious. (All photos credit: George Graham)

This is one recipe that harkens back to my childhood growing up in Bogalusa, Louisiana. My momma loved making cabbage rolls, and although I’ve never been a fan of eating boiled cabbage, I admit that I always looked forward to this one on the Sunday dinner table. Momma took the time and attention this recipe deserves, and she did it up right every time.

The large collard leaves hold plenty of stuffing in these Stuffed Collard Rolls.

It’s not that complicated; it’s actually quite easy, but there are a few time-consuming steps. In my Stuffed Collard Rolls version, I am detailing the process, and adding a few ingredient twists to my momma’s cabbage-based recipe. If you’ve spent any time at my Acadiana Table, you know about my love affair with collard greens and substituting them for plain ol’ cabbage can only make this dish tastier. And the addition of Louisiana rice and black-eyed peas to the stuffing makes this a hearty combination.

The tomato-based gravy adds a depth of flavor that works deliciously with these Stuffed Collard Rolls.

Give this Stuffed Collard Rolls recipe a place in your repertoire of Southern favorites, and I’ll bet your family will be requesting it often.

In a large mixing bowl, add all the ingredients and stir until combined. Cover and refrigerate until ready to use.

Collard Rolls

In a large skillet over medium-high heat, add the bacon and pork. With a spatula, break down the ground meat and sauté until the bacon and pork begin to brown, about 8 minutes. Add the onion, celery, bell pepper, green onion tops, parsley, and garlic, and continue sautéing until the onion turns translucent, about 3 minutes. Add the rice and peas and combine. Turn off the heat.

Season the mixture with Cajun seasoning, salt, pepper, Worcestershire sauce, and a dash of hot sauce. Transfer the mixture to a large stainless steel mixing bowl and let cool.

To the mixture, add the eggs, bread crumbs, and using your hands, combine thoroughly. Place in the refrigerator to cool for 30 minutes or until ready to stuff the leaves.

Meanwhile, in a large skillet with a tight-fitting lid over high heat, fill halfway with water and bring to a boil. Lower the heat to simmer. Unfold the collard leaves and gently submerge them in the water, stacking them so that they will be easily retrieved. Cover the pan and let simmer and steam until the leaves are tender, 10 to 15 minutes (Use a timer since if left unattended, they may break apart). Uncover the pan and remove the leaves to a tray.

Lay one of the leaves down on a cutting board and cut away any hard, woody stem at the base. Place a generous portion of the meat mixture in the center. Fold in the sides and roll from the bottom of the stem to the top of the leaf. The amount of stuffing used will vary with the size of the leaf; try to make them uniform in appearance. Continue until all of the mixture is used or until you have at least 2 rolls per guest. Place in an ovenproof baking dish coated with non-stick spray, and pour the red gravy mixture over the top. Cover tightly with aluminum foil and refrigerate (can be done the day before) until ready to bake.

Preheat your oven to 350ºF.

Remove the baking dish from the refrigerator and add a half cup of water to make sure there is enough liquid in the bottom to prevent burning. Cover tightly and place on the center rack of the oven and bake for 90 minutes.

Remove the baking dish and transfer the stuffed rolls to a serving platter. Pour all the remaining gravy and liquids into a sauce pan over high heat. Bring to a boil and using an immersion blender, pulse on high until smooth. Taste the gravy and season with salt and pepper if needed.

For serving, place the platter of stuffed collard rolls in the center of the table and pour over the hot gravy. Serve with hot cornbread.

Notes

Buy plenty of collard greens so that you are assured of having enough of the large leaves for stuffing. To make this easy, prepare the stuffing mixture the day before; the sauce can be made well in advance, also. If your collard leaves have a woody stem end, use a pair of kitchen shears and cut it away before trying to roll them. Some use toothpicks to seal the rolls, but I find that if the leaves are large enough, you will not need them. Any leftovers (if there are any) are easily reheated in the microwave set to high for a minute or so. I love the sweet and vinegary flavor balance of Pig Stand barbecue sauce in this gravy, but feel free to use your favorite. I purposely use the mild Rotel in this recipe since I do not want my sauce to be too spicy, but feel free to turn up the heat, if you like.

3.5.3217

Bursting with flavor, these Stuffed Collard Rolls are a Southern classic.

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Comments

We made this yesterday but substituted the store bought canned tomato sauce/rotel, black eye peas and pork with homemade pureed canned tomatoes, crowder peas, and venison. Talk about good! Thanks. This will be made AGAIN!

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About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…